I have searched and get differing opinions, and even called my brew guru ( brew shop guy) and got his opinion, now I'd like to hear from you guys.
I have two carboys cold crashing right now. The thermometer in the cooler says a little uner 30 degrees but we keep bottled water and beer in it and neither ever freeze so I am guessing low to mid 30's. The beer has only been in a couple of days and I had planned on waiting until Sunday or Monday to bottle, but I have time today and there is quite a bit of " fallout" since I put the carboys in the cooler. That all said I have a few questions. Do I bottle it cold then let it come back up to room temp to bottle condition and carb?......... Do I need to add some yeast at bottling..........do I need to intentionally transfer some of the trub to the bottling bucket for yeast?.......do I use the same priming sugar amount as bottling at room temp?

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Originally Posted by Mikethepoolguy

I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.

I have searched and get differing opinions, and even called my brew guru ( brew shop guy) and got his opinion, now I'd like to hear from you guys.
I have two carboys cold crashing right now. The thermometer in the cooler says a little uner 30 degrees but we keep bottled water and beer in it and neither ever freeze so I am guessing low to mid 30's. The beer has only been in a couple of days and I had planned on waiting until Sunday or Monday to bottle, but I have time today and there is quite a bit of " fallout" since I put the carboys in the cooler. That all said I have a few questions. Do I bottle it cold then let it come back up to room temp to bottle condition and carb?......... Do I need to add some yeast at bottling..........do I need to intentionally transfer some of the trub to the bottling bucket for yeast?.......do I use the same priming sugar amount as bottling at room temp?

Since it's so cold I would let it warm up a bit before bottling so as not to shock the yeast. I would add more yeast at bottling since you likely caused most of the yeast to drop out as well as shocked it with such low temps. The same amount of priming sugar should work since although the temp is dropped there is no co2 added to the solution to be absorbed.

Since it's so cold I would let it warm up a bit before bottling so as not to shock the yeast. I would add more yeast at bottling since you likely caused most of the yeast to drop out as well as shocked it with such low temps. The same amount of priming sugar should work since although the temp is dropped there is no co2 added to the solution to be absorbed.

I don't think you will shock the yeast at all. It's not like your heating the beer up. Also, you don't need to add more yeast, there's plenty left in the beer. You'll have less sediment in your bottles since you cold crashed - a good thing IMO.

OP, I did what you're asking about not too long ago and everything is fine. Use the same amount of sugar you would use for the beer at normal temps.

Letting it warm up or adding more yeast or trub would defeat the purpose of cold crashing. Neither is necessary, but as said, it will take longer to carbonate. Leave it at room temperature for 3-4 weeks after bottling.

Edit:
If it's a high gravity beer it will take even longer at room temperature. Be sure to check one before chilling your bottles.

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You can cold bottle it. If you don't like the idea of cold bottling, you might want to rack to another carboy to get it off the sediment before it starts to warm up. Like someone said, if you let it warm up and then rack it, it defeats the purpose of cold crashing. I agree that you may want to add yeast at bottling. I've had problems with racking too much yeast out of the beer when cold crashing. Then I had to open up the beers after 3 weeks and add yeast and start the carbonation process all over again. You can use the same amount of priming sugar as you normally would.

Bottle cold, no additional yeast needed. The yeast will replicate and do their thing just fine, warming would defeat the purpose of Cold Crashing.

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Originally Posted by Revvy

And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)

bottled............ bottled it cold with no additional anything except priming sugar. I have another that is ready to bottle if I want to, that has been in cold storage a few days also.. I think I will experiment with the knox gelatin on this one as the one I just bottled definitely had chill haze and this one looks to have it also ( hard for me to tell in the carboy.)

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Originally Posted by Mikethepoolguy

I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.

After reading through this I have an additional question....if he warms it to room temp, you guys say that would be defeating the purpose.....are you implying that the protiens that fell out of the solution would rise?

After reading through this I have an additional question....if he warms it to room temp, you guys say that would be defeating the purpose.....are you implying that the protiens that fell out of the solution would rise?

It is possible for the proteins to become suspended as the temperature rises if there is sufficient agitation. Simply moving the carboy from cold storage to a table top if often enough agitation to re-suspend some of the proteins at warmer temps.

Regarding bottling cold, don't forget beer hold more CO2 when it is cold and you will not need as much priming sugar as you would for a batch at 65F. This I have learned from experience. Here is a bottle priming calculator that works very well. http://www.tastybrew.com/calculators/priming.html